Caprese Salad: Tomato, Basil and Mozzarella
This recipe is easy to make and requires very little preparation. The combinations of these flavors is fantastic. I'm including two different ideas for this recipe, the first is more of an appetizer or side dish, the second, a green salad.
Ingredients
Spring mix salad and baby spinach (only for method 2)
Fresh mozzarella (comes in brine), about 3 balls of cheese
A bunch of basil
4 Vine ripened tomatoes OR 1 pint cherry tomatoes
¼ cup balsamic vinegar OR 1 cup if making a balsamic reduction
⅓ cup olive oil
Salt and pepper
Kalamata olives for garnish
Caprese Appetizer: Method 1
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. On a big flat platter place the tomatoes down follow by mozzarella and basil.
5. In small bowl whisk vinegar, oil, salt and pepper and drizzle over your tomato stacks.
6. Grind fresh pepper over top and ready your ready to serve
*If you want a more bolder balsamic flavor. Omit vinegar from step 5 (but don't omit the entire step!). Make a balsamic reduction by placing 1/2-1 cup of balsamic vinegar in a sauce pan. Bring to a boil over medium to low heat. Simmer for 10-20 min until reduction is thick and syrupy. Drizzle over Caprese stacks and enjoy!!!
Caprese Salad: Method 2
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. In small bowl whisk vinegar, oil, salt and pepper.
5. Drizzle over salad and toss.
5. Top salad with basil, tomatoes and mozzarella
6. Grind fresh pepper over top and ready your ready to serve
IngredientsSpring mix salad and baby spinach (only for method 2)
Fresh mozzarella (comes in brine), about 3 balls of cheese
A bunch of basil
4 Vine ripened tomatoes OR 1 pint cherry tomatoes
¼ cup balsamic vinegar OR 1 cup if making a balsamic reduction
⅓ cup olive oil
Salt and pepper
Kalamata olives for garnish
Caprese Appetizer: Method 1
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. On a big flat platter place the tomatoes down follow by mozzarella and basil.
5. In small bowl whisk vinegar, oil, salt and pepper and drizzle over your tomato stacks.
6. Grind fresh pepper over top and ready your ready to serve
*If you want a more bolder balsamic flavor. Omit vinegar from step 5 (but don't omit the entire step!). Make a balsamic reduction by placing 1/2-1 cup of balsamic vinegar in a sauce pan. Bring to a boil over medium to low heat. Simmer for 10-20 min until reduction is thick and syrupy. Drizzle over Caprese stacks and enjoy!!!
Caprese Salad: Method 2
1. Slice tomatoes in ½ inch rings or cherry tomatoes in half
2. Slice mozzarella the same way but in ¼ inch thickness
3. Clean basil and remove the leaves from the stem.
4. In small bowl whisk vinegar, oil, salt and pepper.
5. Drizzle over salad and toss.
5. Top salad with basil, tomatoes and mozzarella
6. Grind fresh pepper over top and ready your ready to serve
